Here is something I bet you didn’t know about your humble and earthy zucchini – it is actually an immature fruit, being the swollen ovary of the zucchini flower. And I thought I knew everything there was to know about this sweet Summer squash.

I have always liked the mild and ‘spring-like’ flavour of the zucchini, not to mention the texture, which is almost crisp when raw and very soft when cooked. They are what I would call a ‘gentle’ vegetable.

For whipped feta, process feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified, then season to taste and set aside.

Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C. Meanwhile, whisk buttermilk and eggs in a bowl to combine, then add flour and stir until smooth. Stir in zucchini, spring onion, herbs and lemon rind, season to taste. Deep-fry tablespoons of zucchini mixture in batches, turning occasionally, until golden (around 2 – 3 minutes). Remove with a slotted spoon, drain on absorbent paper, season to taste and serve hot with whipped feta and lemon wedges.

YUMMMMMM! These look super great and I LOVE the whipped feta idea! We’re hosting an online seasonal potluck and July is zucchini month. If you’d like to link your recipe, we’d love to have you! http://bit.ly/eLlgG2